Stewarding Manager

Sonesta International Hotels Corporation•Minneapolis, MN

2d•$63,000 - $64,400

About The Position

Maintain an immaculate backstage area at all times. Monitor Department payroll, supplies usage and chemical usage. Maintain adequate CGS on monthly basis and advises F&B Director potential shortage. Maintain all kitchen equipment. Cleans and supplies outlets with CGS for quality operation. Assist in any and all areas as needed. Job Description Operational/Functional: Responsible for the efficient and effective management of stewarding department Screen and interview qualified/potential applicants for employment Prepare weekly schedules and daily payroll edits Approve staff-match and IHS bills/invoices and turn in for payment Control requisitioning and distributing of china glass and silverware Coordinates monthly inventories of all operation equipment Responsible for reviewing and implementing corrective action for Board of Health code violations Assist chef with banquet dish-ups Maintain adequate CGS inventory Inspect kitchens and store rooms to ensure that premises and equipment are clean and in order, and that sufficient foodstuffs and supplies are on hand to ensure efficient service Coordinate work on non-cooking kitchen and storeroom workers engaged in activities such as dishwashing, silver cleaning, and storage and distribution of food stuffs and supplies Establish controls to guard against theft and wastage Confer with Executive chef or food service manager concerning banquet arrangements for food service, equipment, and extra employees. Strategy and Planning: Attend weekly catering, safety and F&B Meetings Conducts monthly department meeting Provide effective leadership and discipline for employees Financial Management: Maintain and monitor control of operating expenses Forecasts and monitors labor cost Managing your Team Attract, retain, and motivate the best talent Ensure team members receive proper training applicable to their position and career aspirations and in accordance with company policy and/or local laws Responsible for monitoring, measuring, and recognizing performance of team members who directly report to the role and indirect reports Support, comply and promote company initiative, policies and guidelines. Handle employee issues in a professional and timely manner Leading with Passion Responsible for ensuring success through the eyes of employees, guests, and owners Utilize and collaborate with resources across different departments and corporate office Capable of influencing employees to perform to their highest standard and establishing a trusting environment to enrich the culture Focus on the mission and well-being of the department, hotel, and company as a whole Lead by example and operate with integrity and respect Inspire your team to embrace and demonstrate our values and GUEST People Standards: G reet or welcome everyone, warmly with a smile U se eye and ear contact and guest’s name E stablish/anticipate needs S olve and own all requests/complaints T hank everyone

Responsibilities

Maintain an immaculate backstage area at all times.
Monitor Department payroll, supplies usage and chemical usage.
Maintain adequate CGS on monthly basis and advises F&B Director potential shortage.
Maintain all kitchen equipment.
Cleans and supplies outlets with CGS for quality operation.
Assist in any and all areas as needed.
Responsible for the efficient and effective management of stewarding department
Screen and interview qualified/potential applicants for employment
Prepare weekly schedules and daily payroll edits
Approve staff-match and IHS bills/invoices and turn in for payment
Control requisitioning and distributing of china glass and silverware
Coordinates monthly inventories of all operation equipment
Responsible for reviewing and implementing corrective action for Board of Health code violations
Assist chef with banquet dish-ups
Maintain adequate CGS inventory
Inspect kitchens and store rooms to ensure that premises and equipment are clean and in order, and that sufficient foodstuffs and supplies are on hand to ensure efficient service
Coordinate work on non-cooking kitchen and storeroom workers engaged in activities such as dishwashing, silver cleaning, and storage and distribution of food stuffs and supplies
Establish controls to guard against theft and wastage
Confer with Executive chef or food service manager concerning banquet arrangements for food service, equipment, and extra employees.
Attend weekly catering, safety and F&B Meetings
Conducts monthly department meeting
Provide effective leadership and discipline for employees
Maintain and monitor control of operating expenses
Forecasts and monitors labor cost
Attract, retain, and motivate the best talent
Ensure team members receive proper training applicable to their position and career aspirations and in accordance with company policy and/or local laws
Responsible for monitoring, measuring, and recognizing performance of team members who directly report to the role and indirect reports
Support, comply and promote company initiative, policies and guidelines.
Handle employee issues in a professional and timely manner
Responsible for ensuring success through the eyes of employees, guests, and owners
Utilize and collaborate with resources across different departments and corporate office
Capable of influencing employees to perform to their highest standard and establishing a trusting environment to enrich the culture
Focus on the mission and well-being of the department, hotel, and company as a whole
Lead by example and operate with integrity and respect
Inspire your team to embrace and demonstrate our values and GUEST People Standards: G reet or welcome everyone, warmly with a smile U se eye and ear contact and guest’s name E stablish/anticipate needs S olve and own all requests/complaints T hank everyone